gluten free, flour free chocolate brownies

Name: Gluten free, flour free Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/4 cup(s) chocolate chips; 1- 15oz. can(s) garbanzo beans or chickpeas, rinsed and drained; 3 - egg whites; 1 - egg; 2 tablespoon(s) instant coffee, decaffinated or reg.; 2 tablespoon(s) canola oil; 1 1/2 teaspoon(s) vanilla extract; 1/2 cup(s) brown sugar; 1/2 teaspoon(s) baking powder; - dash of salt; 1/2 cup(s) chopped walnuts, optional

(1 RATING)

43 Pinches 1 Photo

joanne ricci

harvard, IL

Updated on Sep 17, 2013

If your trying to go gluten free this is a great brownie! It's moist and has NO flour. And a couple of secret ingredients too!! In my opinion it tastes better the second day!!

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Gluten free brownies. Moist and flour free!
Choclate lovers dream!

prep time 15 Min

cook time 30 Min

method Bake

yield makes approx. 1 doz.

Ingredients

1 1/4 cups chocolate chips
1- 15oz. cans garbanzo beans or chickpeas, rinsed and drained
3 - egg whites
1 - egg
2 tablespoons instant coffee, decaffinated or reg.
2 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/2 teaspoon baking powder
- dash of salt
1/2 cup chopped walnuts, optional

How To Make gluten free, flour free chocolate brownies

Step 1

In a microwave, melt chocolate chips, stir until smooth. cool slightly.

Step 2

Meanwhile, place beans (I used chickpeas)egg whites, egg,coffee granules, oil, and vanilla extract in food processor. Cover and process until the mixture is smooth.
Step 3

In small bowl, combine brown sugar,baking powder and salt. Add to bean mixture. Cover and process until combined. gradually add chocolate: process until well blended.
Step 4

Pour batter into pan which has been sprayed with non-stick spray. Sprinkle walnuts on top.. Bake at 350 degrees for 30-35 min. (do not overbake) Let it cool completely!
Step 5

Nutrition facts:1 brownie equals 184 cal; 9g of fat;(3g. sat. fat);18mg cholesterol;100 mg of sodium, 25g carbs; 2 g fiber; 4g protein, diabetic exchange: 1-1/2 starch, 1-1/2 fat.
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